Baked Potatoes with Rocket, Feta and Pepperoncini

, from Issue #49, page 89. August, 2015
Photography Aaron McLean.
    Baked Potatoes with Rocket, Feta and Pepperoncini

    INGREDIENTS

    4 cooked baked potatoes, hot
    1 tablespoon olive oil
    1 teaspoon lemon juice
    sea salt and freshly ground pepper
    2 handfuls rocket leaves
    6 pepperoncini, sliced
    ½ cup large black olives, pitted and halved
    1/3 cup hazelnuts, roasted and roughly chopped
    100 grams feta cheese, sliced

    METHOD

    To assemble: Whisk the olive oil and lemon juice in a large bowl and season. Add the rocket, pepperoncini, olives and the hazelnuts and toss together.

    Cut the potatoes ¾ of the way through the centre lengthways. Add 1-2 slices of feta and fill with the salad. Makes 4

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